Happy New Year! Hello, 2018! Meet the most amazing salad I’ve ever made. Wildflower honey and balsamic grilled chicken over spring mix and baby spinach with creamy goat cheese and juicy blackberries. I. Am. Drooling.
I don’t know about you, but I’m all about goat cheese. I’ve been exploring recipes trying to win the fiancé over. He’s… indifferent about goat cheese ha. Though he did enjoy this salad. Healthy dinner #1 this week: check ✅
This recipe makes 4 portions each with one half of a chicken breast.
- 2 chicken breast, sliced in half to make 4 thin breats
- 2 tbsp dark wildflower raw honey
- 1 tbsp olive oil
- 1/4 cup balsamic vinegar plus extra
- 4oz goat cheese
- 12oz blackberries (or any berry)
- 10oz spring mix with baby spinach
- Fat free raspberry vinaigrette or other dressing
Combine wildflower honey, balsamic vinegar, and olive oil in a gallon ziplock bag with chicken. Gently massage into chicken. Leave on counter to marinade for 30 minutes. Preheat grill.
Grill chicken approximately 4 minutes until cooked through. Let rest briefly then slice and drizzle with a little more balsamic vinegar.
Place spring mix and baby spinach in a large serving bowl, tossing with dressing. Portion into bowls and top with crumbled goat cheese, blackberries, and sliced chicken.